Best 3 Cake Roll With Berries Recipes
Craving a delectable dessert that combines the softness of a cake with the tangy sweetness of berries? Look no further than the delightful cake roll with berries! This enticing treat offers a delightful combination of flavors and textures, making it a perfect choice for any occasion. Whether you're a seasoned baker or a novice cook, this guide will provide you with the essential tips, techniques, and a selection of the best recipes to create a stunning cake roll with berries that will impress your family and friends.
Here are our top 3 tried and tested recipes!
20 CAKE ROLLS FOR ALL OCCASIONS
These cake roll recipes will be the hit of your next party! From chocolate to red velvet to gingerbread, there's a Swiss cake roll for every occasion.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cake roll in 30 minutes or less!
Nutrition Facts :
TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT) + VIDEO
This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries ? Includes step by step recipe video.
Provided by Ashley Fehr
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
- Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
- Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
- Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
- Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
Nutrition Facts : Calories 342 kcal, Carbohydrate 51 g, Protein 5 g, Fat 14 g, Sugar 37 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 411 mg, Fiber 2 g, ServingSize 1 serving
BERRIES AND CREAM CAKE ROLL
Steps:
- HEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
- BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
- SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
- BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
- CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
- BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
- SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.
Tips:
- Choose the right pan: Use a jelly roll pan or a 15x10 inch baking sheet with sides for the cake roll.
- Make sure the eggs are at room temperature: This will help them incorporate better into the batter and give the cake roll a lighter texture.
- Don't overmix the batter: Overmixing can make the cake roll tough. Mix just until the ingredients are combined.
- Bake the cake roll until it is just set: The cake roll should be slightly springy to the touch when done.
- Invert the cake roll immediately after baking: This will help prevent the cake roll from cracking.
- Let the cake roll cool completely before filling it: This will help prevent the filling from seeping into the cake roll.
- Use a variety of fillings: You can use any type of filling you like, such as whipped cream, fruit, or jam.
- Get creative with your decorations: You can decorate the cake roll with sprinkles, chopped nuts, or fresh berries.
Conclusion:
Cake rolls are a delicious and versatile dessert that can be enjoyed by people of all ages. They are perfect for parties, picnics, and other special occasions. With a little practice, you can master the art of making cake rolls and impress your friends and family with your baking skills.
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